Oaking sauvignon blanc often overwhelms the fruit, but the combination of new and used French and Acacaia barrels adds complexity and structure. Less grassy than many California sauvignon blancs, with lemon zest, lemongrass, and even dried green herb flavors.

Less bitter and not quite as hoppy as many IPAs, but also richer and with more caramel and malt – this is a beer that needs food despite only 4.9 percent alcohol. Look for some lemon and floral aromas, with a full body and a longish finish.

A heavier, more red wine-like rose made in the post-modern style, and that includes 14 percent alcohol. More of a food wine than a porch sipper, with dark fruit flavors – dried strawberry, black cherry – and less crisp and more robust than many roses.

This dark rum is aged in used oak barrels used to make Colorado whiskey and gets a touch of local honey, which gives it an appealing, sugary aroma. The rum is deep and intriguing, with a variety of flavors – a hint of caramel, some spicy notes that pop up out of nowhere, and an almost tropical fruit finish.

About The Author

Jeff Siegel is a nationally known wine writer whose Wine Curmudgeon blog is one of the top 100 wine sites in the world. He’s co-founder and former president of Drink Local Wine, the first locavore wine movement, and his latest book is The Wine Curmudgeon's Guide to Cheap Wine. Leading the issue’s sustainability theme, Siegel tracks down producers using alternate energy sources for most (or all) operations, and finds the benefit isn’t just about cost savings.